Introduction
This Baklava Cheesecake combines the rich creaminess of traditional cheesecake with the nutty, flaky, honey-sweetened layers of baklava. A delightful fusion of textures and flavors, this dessert is a showstopper that blends the best of both worlds: the velvety smoothness of cheesecake and the crispy, syrup-soaked layers of phyllo dough and nuts. It’s perfect for special occasions or whenever you want a dessert that’s truly memorable.
Ingredients Quantity
For the Cheesecake
- Cream cheese: 24 oz (680g), softened
- Granulated sugar: 1 cup (200g)
- Greek yogurt or sour cream: ½ cup (120g)
- Eggs: 3 large
- Vanilla extract: 2 teaspoons
- Lemon zest: 1 teaspoon (optional)
For the Baklava Layers
- Phyllo dough: 10-12 sheets, thawed if frozen
- Melted butter: ½ cup (115g)
- Chopped nuts: 1 ½ cups (200g) (walnuts, pistachios, or a mixture)
- Cinnamon: 1 teaspoon
- Ground cloves: ¼ teaspoon
For the Honey Syrup
- Honey: ½ cup (120ml)
- Water: ½ cup (120ml)
- Sugar: ¼ cup (50g)
- Lemon juice: 1 tablespoon
- Cinnamon stick: 1
Instructions
1. Preheat the Oven
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom of the pan in foil to prevent leaks.
2. Make the Nut Filling for Baklava
- In a medium bowl, mix the chopped nuts, cinnamon, and cloves. Set aside.
3. Assemble the Baklava Layers
- Layer 5-6 sheets of phyllo dough in the bottom of the springform pan, brushing each sheet with melted butter before adding the next one.
- Spread half of the nut mixture over the phyllo.
- Add another 5-6 layers of phyllo, brushing each sheet with butter. Spread the remaining nut mixture on top.
4. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the Greek yogurt (or sour cream) and mix well.
- Beat in the eggs one at a time, followed by the vanilla extract and lemon zest (if using), until the mixture is fully incorporated and smooth.
5. Bake the Cheesecake
- Pour the cheesecake filling over the baklava layers in the pan.
- Place the springform pan into a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan (creating a water bath).
- Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely in the water bath.
6. Prepare the Honey Syrup
- While the cheesecake is cooling, combine honey, water, sugar, lemon juice, and the cinnamon stick in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5-7 minutes, until slightly thickened. Remove the cinnamon stick and set aside to cool slightly.
7. Pour the Honey Syrup
- Once the cheesecake has cooled, pour the honey syrup evenly over the top, allowing it to soak into the layers.
8. Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, garnish with additional chopped nuts or a drizzle of honey if desired.
Tips for Success
- Handle Phyllo Carefully: Keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
- Water Bath: Baking the cheesecake in a water bath helps ensure a smooth, crack-free top.
- Honey Syrup: Don’t skip the honey syrup—it adds the characteristic sweetness and moist texture of baklava.
Recommendations
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a sprinkle of crushed pistachios for added flavor.
- Storage: Store the cheesecake in the fridge for up to 5 days. The flavors only get better as it sits!
This Baklava Cheesecake is a perfect balance of creamy, crunchy, and sweet, with the flavors of cinnamon, honey, and nuts shining through. It’s a dessert that’s sure to impress! 🍯🍰🥄
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